| Title: | "Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of Koji Fermented with Bacillus amyloliquefaciens and Aspergillus oryzae" |
| Author(s): | Seo HS; Lee S; Singh D; Park MK; Kim YS; Shin HW; Cho SA; Lee CH; |
| Address: | "Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Republic of Korea. Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, Republic of Korea. Food Research institute CJ CHEILJEDANG Co., Suwon 16495, Republic of Korea" |
| ISSN/ISBN: | 1738-8872 (Electronic) 1017-7825 (Linking) |
| Abstract: | "Production of good Koji primarily depends upon the selection of substrate materials and fermentative microflora, which together influence the characteristic flavor and aroma. Herein, we performed comparative metabolomic analyses of volatile organic compounds (VOCs) and primary metabolites for Koji samples fermented individually with Bacillus amyloliquefaciens and Aspergillus oryzae. The VOCs and primary metabolites were analyzed using headspace solid phase microextraction (HS-SPME) followed by gas chromatography time-of-flight mass spectrometry (GC-TOF-MS). In particular, alcohols, ketones, and furans were mainly detected in Bacillus-fermented Koji (Bacillus Koji, BK), potentially due to the increased levels of lipid oxidation. A cheesy and rancid flavor was characteristic of Bacillus Koji, which is attributable to high content of typical 'off-flavor' compounds. Furthermore, the umami taste engendered by 2-methoxyphenol, (E,E)-2,4-decadienal, and glutamic acid was primarily detected in Bacillus Koji. Alternatively, malty flavor compounds (2-methylpropanal, 2-methylbutanal, 3-methylbutanal) and sweet flavor compounds (monosaccharides and maltol) were relatively abundant in Aspergillus-fermented Koji (Aspergillus Koji, AK). Hence, we argue that the VOC profile of Koji is largely determined by the rational choice of inocula, which modifies the primary metabolomes in Koji substrates, potentially shaping its volatolome as well as the aroma characteristics" |
| Keywords: | Antioxidants/metabolism Aspergillus oryzae/*metabolism Bacillus amyloliquefaciens/*metabolism *Fermentation Flavoring Agents/*analysis/chemistry Gas Chromatography-Mass Spectrometry Metabolic Networks and Pathways Metabolomics/methods Solid Phase Microext; |
| Notes: | "MedlineSeo, Han Sol Lee, Sunmin Singh, Digar Park, Min Kyung Kim, Young-Suk Shin, Hye Won Cho, Sun A Lee, Choong Hwan eng Comparative Study Korea (South) 2018/10/12 J Microbiol Biotechnol. 2018 Aug 28; 28(8):1260-1269. doi: 10.4014/jmb.1804.04017" |
